How do you make a hearty winter soup? Try cooking it with glutinous millet
Glutinous millet is tiny and cute, and once cooked it has a rich, thick texture that goes down gently and comfortably on a winter day. Taking advantage of the creaminess that glutinous millet releases after cooking makes it perfect for winter soups.
Cook the vegetables in a pot until soft, toss in the glutinous millet and let it bubble for a moment, then cover and let it sit for a while, and the glutinous millet's thickness appears; you can make a hearty soup very simply and easily. Cooked this way, you can come up with all sorts of soup flavors, and it is very healthy. Glutinous millet is not only for making millet porridge; next time, try glutinous millet soup.
For one serving of about 300cc of soup, you can add 5g of glutinous millet; if you want a thicker texture, add 10g.
[Glutinous Millet Carrot and Pumpkin Soup]Three servings
1/3 of a carrot, cut into bite-sized irregular chunks
Pumpkin, twice the amount of the carrot, also cut into irregular chunks
1/4 of an onion, cut into chunks and separated into pieces
20g glutinous millet
Other vegetables like cauliflower are also great to add
800cc water, salt to taste, half a tablespoon oil
Heat the pot, turn to low heat and add half a tablespoon of oil, stir-fry the onion and carrot until fragrant, cover with a lid and let it sweat for a while, but be careful that the pot temperature does not burn them. When you open the pot and smell the sweet aroma of the carrot and onion, it is ready, and by then the carrot is almost cooked through. Add the pumpkin, slowly pour in the water, turn the heat up a little, and let the pot simmer these vegetables until soft and cooked through (if you have cauliflower, add it a little later). When the vegetables are almost done, add the glutinous millet, let the soup boil for about five minutes, turn off the heat and let it sit covered; after ten minutes, open it and stir, see whether the thickness is to your liking, and think about whether to add a little more glutinous millet. Finally, season with salt and drink it while warm.
This is a very simple pumpkin vegetable soup, very comforting. The tiny grains in the soup are very cute.
When adding the glutinous millet, pay attention to the amount; glutinous millet needs to sit for a while before it becomes thick, so when the soup is boiling the glutinous millet has not yet released its thickness; let it sit, then check whether the thickness is what you need before deciding how much more to add.
Glutinous millet is a low-allergen protein, so it is also very suitable for making this kind of soup for children as breakfast. After making this kind of soup, you should have endless inspiration for many kinds of soups; vary the ingredients.
